Harakotr, Bhornchai <br/><br/>
Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking.  [electronic resource] 

 -  Food chemistry  Dec 2014 
 - 510-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2014.05.069  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anthocyanins--analysis<br/>Antioxidants--analysis<br/>Cooking<br/>Phenols--analysis<br/>Zea mays--chemistry